Bacon and Chard Dutch Baby

 

I was looking for something to liven up dinner, and this fit the bill. I never even got around to making a “regular” Dutch baby for breakfast, but here I go with a savory bacon and chard version! I liked this, though perhaps would use less parmesan next time. And as the Engineer was quick to point out, the bacon does a lot of the heavy lifting in this dish. Still, the kids didn’t completely hate it, so it’s a win! 

5 slices bacon (8 oz. total), chopped 

1-lb bunch Swiss chard, stems and leaves separated and finely chopped (I used a 5-oz package of baby kale) 

1 cup all-purpose flour 

1 cup lactose-free whole milk 

4 large eggs 

2 oz parmesan cheese, grated (about ½ cup), plus more for serving 

½ tsp. kosher salt 

¼ tsp. freshly ground black pepper 

2 Tbsp. chopped fresh chives 

½ cup lactose-free sour cream 

Preheat oven to 425 °F. Cook bacon in a 12-inch oven proof skillet over medium, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving 2 tablespoons drippings in skillet. 

Add chard stems to skillet; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add chard leaves; cook, stirring constantly, until wilted, about 2 minutes. Move chard away from edges of skillet, leaving about ½ inch of space around edges. Place in oven and bake for 5 minutes. 

Whisk flour, milk, eggs, cheese, salt, and pepper in a medium bowl until smooth. 

Remove skillet from oven and carefully pour in batter. Return skillet to oven and bake until puffy and golden brown, about 25 minutes. Top with bacon, chives, and more grated cheese. Serve with sour cream.